Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains

Comparative Metabolomic Analysis of Moromi Fermented Using Different <i>Aspergillus oryzae</i> Strains

<i>Aspergillus oryzae</i> (<i>A. oryzae</i>) is an important starter in the fermentation of koji and moromi. However, the effect of different <i>A. oryzae</i> strains on the quality of moromi has rarely been studied. For this reason, this study analyzed the physic...

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Bibliographic Details
Main Authors: Seung Wha Jo, Ji-Hyun An, Dong-Shin Kim, Eun Jung Yim, Hyeon-Jin Kang, Hyun-Jin Kim
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Molecules
Subjects:
<i>Aspergillus oryzae</i>
metabolomics
moromi
quality characteristics
sensory evaluation
Online Access:https://www.mdpi.com/1420-3049/27/19/6182

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